Diabetic Recipe: Grilled Cuban Pork Chops

Ingredients

2 limes, cut into quarters (for squeezing on the pork chops at the table)

Marinade ingredients

⅓ cup fresh-squeezed orange juice

3 Tablespoons of fresh squeezed OR fresh-frozen lime juice

2 Tablespoons of vegetable oil

2 teaspoons of garlic puree OR crushed garlic

½ teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon minced fresh onion OR ½ teaspoon dried onion flakes)

Your favorite pork chop seasoning

1-2 bay leaves

Instructions

1. Trim visible fat from the pork chops and pound with a meat mallet until about ½ inch thick.

2. Mix all marinade ingredients. Place the pork chops and marinade in a Ziploc bag and marinate for at least 6 hours in refrigerator

3. When ready to cook, remove from marinade until reaching room temperature.

4. Use nonstick grill spray and preheat to medium-high heat.

5. Place pork chops on an angle and grill for 4-5 minutes, or until you see nice grill marks. Rotate going the opposite way and grill for another 4-5 minutes, creating criss-cross grill marks. Flip and cook another 4-5 minutes longer, or until the pork chops are firm. (If using a meat thermometer, should be at least 145° F).

6. Serve hot. If desired, squeeze fresh lime pieces on the meat.

Nutrition per Serving

Calories: 252Protein: 32 gFat: 14 gCarbohydrate: <2 g

Recipe adapted from kalynskitchen.com

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